Soft, moist rich and absolutely delicious is how best to describe this Lemon Streusel Muffin recipe. Just the right balance of lemon zest, place other nice flavors, and sweetness make for a treat that will put a smile on anyones face. Muffins are wonderful with coffee, as a snack on the go or as a treat anytime of the day. I love baking these as the fresh home centric aroma that only comes from well made baked goods makes this recipe comforting from beginning to end. My family absolutely loves muffins and these Lemon Streusel barely had time to cool before they started magically disappearing.
Watch the video and follow the instructions below to have these rich and delicious treats ready to share. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These delicious Lemon Streusel Muffins keep well and stay fresh for a longtime, I hope you enjoy them. Thanks for visiting and see you again soon.
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In a separate bowl: combine flour, sugar, lemon juice and COLD butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs.
In a large bowl: beat the sugar and eggs together.
Then add the half & half or whole milk, oil, vanilla extract & lemon juice.
Lemon zest. Mix well.
Add in the flour, baking powder and salt.
Combine using a mixer mix.
Use an ice cream scooper to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops).
Sprinkle the streusel mixture atop the batter.
Bake for 20-22 minutes or until golden brown.
Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.
Serve
Enjoy!
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Lemon Streusel Muffins
Equipment
- Muffin Tin
Ingredients
Muffins
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup milk or half & half
- ½ cup cooking oil
- ¼ cup fresh lemon juice
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ salt
- 2 lemon zest
- 2 large eggs room temp
Streusel Topping
- ¼ cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp cold unsalted butter cut into small cubes
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: muffin paper liner).
- In a separate bowl: combine flour, sugar, lemon juice and COLD butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs.
- In a large bowl: beat the sugar and eggs together. Then add the half & half or whole milk, oil, vanilla extract, lemon juice and lemon zest. Mix well.
- Once the mixture is uniform, add in the flour, baking powder and salt. Combine using a mixer mix.
- Use an ice cream scooper to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Sprinkle the streusel mixture atop the batter.
- Bake for 20-22 minutes or until golden brown. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.
Serve & enjoy!
Video
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